The Ultimate Ruths Chris Corn Pudding Recipe That Melts in Your Mouth

Name: Ruths Chris Corn Pudding
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cans (15 oz each) whole kernel corn, drained; 1 can (15 oz) cream-style corn; 4 large eggs; 1 cup heavy cream; 1/2 cup whole milk; 1/2 cup unsalted butter, melted; 1/2 cup granulated sugar; 3 tablespoons all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt

March 23, 2026

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Table of Contents

Introduction

Ruths Chris Corn Pudding is widely regarded as one of the most decadent and sought-after side dishes in the world of high-end dining. For decades, this signature dish has graced the tables of the famous steakhouse, providing a sweet and savory counterpoint to their sizzling, butter-topped steaks. Recreating this masterpiece at home allows you to bring that elite dining experience into your own kitchen. Many people wonder what makes this specific version so special compared to a standard corn bake. The answer lies in its unique souffle-like texture and the perfect balance of creamy sweetness. Whether you are hosting a holiday dinner or simply want to elevate your weeknight meal, this recipe is the ultimate solution. When you bite into a spoonful of perfectly prepared Ruths Chris Corn Pudding, you experience a harmony of textures that is hard to find elsewhere. It is not quite a cake, not quite a custard, and not quite a casserole; it exists in its own category of culinary perfection.

Why You’ll Love It

You will love this version of Ruths Chris Corn Pudding because it manages to be incredibly rich without feeling overly heavy. The use of both cream-style corn and whole kernels provides a delightful contrast in every bite. It is also surprisingly simple to prepare, requiring minimal prep time despite its sophisticated appearance. This dish is a guaranteed crowd-pleaser that fits perfectly alongside any main course, especially when paired with other classics like Ultimate Copycat Ruth's Chris Crab Cakes with Zesty Lemon Butter Sauce. The versatility of the pudding is another reason for its popularity. It can serve as a holiday side dish for Thanksgiving or Christmas, yet it feels just as appropriate for a summer barbecue. If you appreciate the comfort of home-style cooking but want restaurant-quality results, this is the recipe you have been waiting for.

The History and Culture of Ruths Chris

To understand why Ruths Chris Corn Pudding is so iconic, one must look at the history of the restaurant itself. Founded by Ruth Fertel in New Orleans in 1965, the steakhouse was built on a foundation of Southern hospitality and high-quality ingredients. Ruth was a trailblazer in the industry, and her commitment to excellence extended to every item on the menu, not just the steaks. The corn pudding reflects those New Orleans roots, drawing on Southern traditions where corn is a staple ingredient. In the South, corn pudding has always been a way to celebrate the harvest, but Ruths Chris elevated it to a fine-dining standard. This dish isn't just about food; it represents a legacy of passion and culinary innovation. Every time you prepare this copycat version, you are honoring a piece of American culinary history that has survived and thrived for over half a century.

Ingredients

To achieve the authentic flavor of Ruths Chris Corn Pudding, you need specific ingredients that contribute to its richness. Most of these items are already in your pantry, making this a convenient luxury. The combination of dairy and corn creates a custard base that is the heart of the dish.

Detailed Ingredient List

2 cans (15 oz each) whole kernel corn, drained
1 can (15 oz) cream-style corn
4 large eggs, room temperature
1 cup heavy cream
1/2 cup whole milk
1/2 cup unsalted butter, melted and slightly cooled
1/2 cup granulated sugar
3 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg (optional for depth)

Notes and Substitutions

While the original Ruths Chris Corn Pudding relies on canned corn for consistency, you can use frozen corn if preferred. If using frozen, ensure it is completely thawed and patted dry to avoid excess moisture. For a gluten-free version, replace the all-purpose flour with a high-quality 1:1 gluten-free flour blend. You may also want to compare this to other regional styles by checking out The Ultimate Comfort: Our Secret Family Corn Casserole Recipe for a slightly different texture.

Equipment

You will need a 9x13 inch baking dish, preferably ceramic or glass for even heat distribution. A large mixing bowl and a whisk are essential for incorporating the eggs and cream. For the smoothest results, a stand mixer or hand mixer can be used, though a manual whisk works perfectly fine. You will also need a measuring cup and a spatula to ensure no batter is left behind.

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease your 9x13 inch baking dish with butter or non-stick spray.
Step 2: In a large mixing bowl, whisk the eggs until they are well combined and slightly frothy.
Step 3: Slowly pour in the melted butter, heavy cream, and whole milk while continuing to whisk.
Step 4: In a separate small bowl, whisk together the sugar, flour, baking powder, salt, and nutmeg.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth and no flour lumps remain.
Step 6: Fold in the drained whole kernel corn and the cream-style corn using a spatula.
Step 7: Pour the mixture into the prepared baking dish and smooth the top with your spatula.
Step 8: Bake for 45 to 55 minutes, or until the edges are golden brown and the center is set with a slight jiggle.
Step 9: Remove from the oven and let the pudding rest for at least 10 minutes before serving to allow the custard to set.

The Science of a Perfect Custard

The secret to the texture of Ruths Chris Corn Pudding is the interaction between the eggs and the dairy. At its core, this pudding is a savory custard. When eggs are heated, their proteins uncoil and then bond together, trapping moisture and forming a gel. The sugar and flour in this recipe interfere slightly with this bonding process, resulting in a softer, more tender set than a hard-boiled egg. The heavy cream adds fat, which provides a luxurious mouthfeel and helps stabilize the structure. According to culinary experts at Britannica's guide to custards, the temperature is the most critical factor. If the oven is too hot, the eggs will cook too quickly and squeeze out the moisture, leading to a watery dish. This is why we bake it at 350°F, allowing the internal temperature to rise slowly and evenly.

Pro Tips

To ensure your Ruths Chris Corn Pudding is identical to the restaurant version, keep these tips in mind. First, always use room-temperature eggs. Cold eggs can cause the melted butter to seize, resulting in a lumpy batter. Second, don't over-drain the cream-style corn; you want that thick, starchy liquid to help bind the pudding. Third, if you notice the top browning too quickly, loosely tent the dish with aluminum foil for the last 15 minutes of baking. Finally, the rest period is non-negotiable. Cutting into the pudding immediately after it leaves the oven will cause it to collapse. Ten minutes of resting allows the steam to dissipate and the proteins to firm up just enough for a clean scoop.

Serving, Storage & Variations

Serve Ruths Chris Corn Pudding warm in individual bowls or as a side on a large plate. It pairs beautifully with roasted chicken, prime rib, or even grilled salmon. For a spicy variation, add a small can of diced green chilies or a teaspoon of cayenne pepper to the batter. If you prefer a cheesier version, fold in a cup of shredded sharp cheddar or gruyere before baking. To store leftovers, cover the dish tightly with plastic wrap and keep it in the refrigerator for up to three days. To reheat, place a portion in the oven at 300°F until warmed through, or use a microwave on 50% power to avoid overcooking the eggs. Freezing is not recommended, as the custard texture can become grainy upon thawing.

Nutrition Information

Nutrient	Amount
Calories	420 kcal
Protein	6g
Carbohydrates	35g
Fat	30g
Sodium	480mg
Fiber	2g

Note: The nutritional information provided is an estimate based on standard ingredients and should not be used as a substitute for professional dietary advice.

Conclusion

Making Ruths Chris Corn Pudding at home is a rewarding experience that brings a touch of steakhouse elegance to your dining table. By following this detailed guide, you can achieve that perfect balance of creamy texture and sweet corn flavor that has made the restaurant world-famous. Remember that the quality of your ingredients and the patience in your baking process are the keys to success. This dish is more than just a side; it is a centerpiece of comfort. Share it with your loved ones and enjoy the unforgettable taste of this legendary Southern-inspired masterpiece.

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FAQs

Can I use fresh corn for Ruths Chris Corn Pudding?

Yes, you can substitute canned corn with fresh kernels blanched for two minutes, though the steakhouse classic traditionally uses a mix of whole kernel and cream-style canned corn for consistency.

Why did my corn pudding turn out watery?

The most common reason for a watery corn pudding is underbaking or not draining the whole kernel corn properly. Ensure you use a water bath if your oven runs hot to help the custard set evenly.

How do I know when the corn pudding is done?

The pudding is done when the edges are set and golden brown, but the center still has a slight, uniform jiggle when the pan is gently shaken.

Eldralys Recipes

The Ultimate Ruths Chris Corn Pudding Recipe That Melts in Your Mouth

Introduction

Why You’ll Love It

The History and Culture of Ruths Chris